Pumpkin Tart with Gingersnap Crust

Donovan asked me the other day if we could make pumpkin pie.  I didn't want plain pastry, so D and I came up with this instead.  We hope you like it!

Pumpkin Tart with Gingersnap Crust

Gingersnap Crust

2 cups gingersnap wafer or cookie crumbs (I crush my cookies in a food processor)
1/4 cup brown sugar
1/4 cup melted butter, cooled

In a medium bowl mix the crumbs and sugar, add the butter.  Combine thoroughly with a fork.  Press the mixture into a spring form pan, going up the side of the pan as well.  Bake at 350 for 8 minutes.  Let cool.

Pumpkin Filling

2 eggs
1/2 of a can of a 796 ml pure pumpkin
1/3 cup of brown sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 evaporated milk

Using an electric mixer, slightly beat the eggs.  Add in the pumpkin, brown sugar, vanilla, cinnamon, nutmeg, salt, and evaporated milk.  Pour the filling into the cooled crust.  Bake at 350 for about 35 minutes or until a knife inserted into the centre comes out clean.  Do not over bake.  Allow to cool on a wire rack until room temperature.